Aloo Chaat

(Sweet and sour potatoes tossed in spices)

Serves: Four
Time required: 15 minutes
2 tbsp tamarind paste or pulp, dissolved in 150 ml water
2 tbsp dark brown sugar
300 g potatoes, boiled and cubed
¼ tsp chilli powder
rock salt to taste
¼ tsp roasted cummin powder
3 tbsp crisp Bombay mix (popularly known as farsan)
Combine the dissolved tamarind and sugar in a pan over moderate heat, stirring until well blended and slightly thick. Cool and set aside. Arrange the cooked potatoes in a serving dish. Sprinkle the tamarind mixture over. Sprinkle with chilli powder, rock salt and cumin powder. Serve at room temperature topped with the Bombay mix.